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Leeks in cheese sauce, made with skimmed milk, homemade

Leeks in cheese sauce, made with skimmed milk, is a homemade dish of leeks served in a milk and cheese sauce. It provides fat, carbohydrate and protein, as well as calcium. Per 100g, it contains 5g of fat, including 2.9g of saturated fat, 4g of protein and 111mg of calcium.

Calcium helps maintain bones and teeth, while protein is needed for the growth and repair of body tissues. Although the sauce is made with skimmed milk, the finished dish still contains saturated fat, which is worth noting for people monitoring their intake. The nutritional content can vary with the recipe. Full figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

79 kcal

Energy

328 kJ

Fat

5g

of which saturates

2.9g

Carbohydrate

4.6g

of which sugars

2.6g

Fibre

1.4g

חלבון

4g

מלח

0.23g

אלכוהול

0g

Water

84g

כולסטרול

13mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

69µg

ויטמין D

0µg

Vitamin E

0.54mg

ויטמין C

4mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.1mg

Niacin (B3)

0.3mg

Vitamin B6

0.06mg

ויטמין B12

0.4µg

Folate

26µg

סידן

111mg

Iron

0.48mg

מגנזיום

7mg

Phosphorus

91mg

Potassium

145mg

Sodium

91mg

Zinc

0.6mg

Copper

0.02mg

סלניום

1µg

Other types of leeks in cheese sauce

מזון

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Leeks in cheese sauce, made with semi-skimmed milk, homemade

82 kcal

4g

5.5g

1.4g

Leeks in cheese sauce, made with whole milk, homemade

87 kcal

4g

6g

1.2g

About these figures

Values are per 100g of the food as described (Recipe, proportions derived from recipe review). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

קריאה נוספת והפניות

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

היסטוריית המאמר

המידע בעמוד זה נכתב ונבדק על ידי קלינאים מוסמכים.
  • 4 Nov 2026 | הגרסה האחרונה
  • 3 Nov 2026 | פורסם במקור